For the pesto:
1 bunch of fresh cilantro
3 cloves fresh garlic chopped
1 tablespoon of fresh lime juice
1/2 cup of Cotija cheese crumbled
1/4 teaspoon of ground chipotle chili powder
1/3 cup of shelled and roasted pistachios
1/2 cup of olive oil
For the chicken:
2 pounds of boneless skinless chicken breast cut into 1-inch cubes
1/2 teaspoon of kosher salt
- In an electric food processor or blender, blend cilantro, garlic, lime juice, cheese, chili powder and pistachios. Add ¼ cup of the olive oil and blend the pesto. Add more olive oil until the pesto reaches the consistency you’d like.
- Heat large skillet over medium high heat, season chicken with salt and cook until opaque throughout. Transfer to a bowl and return pan to heat. Spoon pesto into hot pan and bring to a simmer. Return chicken to the pan, stir to coat chicken in pesto and serve over rice, pasta, or tucked inside a tortilla.